Tabbouleh with Quinoa & Feta

  • Prep Time: 5 mins
  • Cook Time: 12 mins
  • Total Time: 17 minutes
  • Yield: 4 1x
  • Category: Lunch
  • Cuisine: Eastern Mediterranean


Delicious as a light summer lunch or as an accompaniment to barbecued meat


  • 200g mix of bulgar wheat and quinoa (I bought mine ready mixed from Waitrose)
  • 200g cherry tomatoes
  • 100g feta cheese
  • 10 mint leaves, finely chopped
  • large handful of flat leaf parsley, finely chopped
  • salt and pepper to taste
  • Dressing:
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 clove garlic, crushed
  • juice of 1/2 lemon


  1. Cook the bulgar and wheat and quinoa according to the packet instructions (mine booked in 12 minutes simmering on the hob)
  2. Meanwhile chop the tomatoes, feta, mint and parsley and mix in a bowl
  3. Make the dressing by mixing the olive oil, balsamic vinegar, lemon juice and crushed garlic
  4. Once the bulgar wheat and quinoa has cooked, transfer to a sieve and run under cold water for 1 minute. Add to the tomato, feta and herbs and mix well
  5. Serve with the dressing